Taste modified hard confectionery compositions containing functional ingredients

ABSTRACT

The present invention provides improved confectionery compositions which have a substantial reduction in the unpleasant organoleptic sensations associated with the release of functional ingredients from the confection in the oral cavity. The confectionery composition comprises a confectionery base, a functional ingredient which is a botanical or a mineral or a mineral salt having an unpleasant mouthfeel, and from about 0.5% to about 5.0% by weight of the composition of one or more fats, said amount being effective to suppress the unpleasant mouthfeel of the functional ingredient. For botanicals the confectionery composition is a hard boiled candy composition or a hard gum composition and the fat is one or more partially hydrogenated vegetable oils or saturated fats. For minerals or their salts the confection is a hard boiled candy composition and the fat is one or more partially hydrogenated vegetable oils.

BACKGROUND OF THE INVENTION

1. Field of the Invention

This invention concerns the use of fats to suppress the unpleasantmouthfeel of functional ingredients in hard confectionery compositions.More specifically it concerns the use of saturated fats or partiallyhydrogenated vegetable oils to suppress the unpleasant mouthfeel ofbotanicals in hard boiled candy or hard gum compositions. It furtherconcerns the use of partially hydrogenated vegetable oils to suppressthe unpleasant mouthfeel of minerals and their salts in hard boiledcandy compositions.

2. Background of the Invention

Functional ingredients, also known as nutraceuticals, are those foodingredients which generally provide therapeutic benefits when consumedin the diet. A drawback with the use of functional ingredients such asthe botanicals, minerals and mineral salts, is their unpleasantmouthfeel when orally ingested, usually an unpleasant tingling sensationor astringency.

The art teaches methods for masking the unpleasant mouthfeel of themineral zinc. U.S. Pat. Nos. 4,425,325, 4,758,439, 4,684,528, 4,339,432and 4,416,867 all teach reduction of the astringency of zinc in oralcompositions by addition of glycine or other select amino acids. EP0,251,542 uses polyoxyethylene hydrogenated castor oil (polymerizedcastor oil) to mask zinc and U.S. Pat. No. 5,002,970 uses anethole. U.S.Pat. No. 5,000,944 teaches reduction of astringency of zinc bydissolving zinc salt in an aqueous polyphosphate solution. U.S. Pat. No.5,095,035 uses a sweet pharmaceutically acceptable carrier. U.S. Pat.No. 5,059,416 teaches coating zinc with a hydrophillic layer followed bya hydrophobic layer selected from fats and waxes. The resultant productis a powder or granulate.

The coating of pharmaceuticals in general with hydrophobic materials,especially lipids, with or without other materials to mask unpleasantmouthfeel, is taught in the art. These systems are generally directedtoward providing coated particles of the pharmaceutical which can thenbe used in quick delivery formulations such as liquid suspensions, quickdissolve tablets, capsules, syrups and the like. The coatings preventrelease of the pharmaceutical until it has passed from the oral cavityinto the gut. U.S. Pat. Nos. 5,498,447, 4,865,851, 5,635,200, 4,953,247,5,597,844, 5,320,848 and 5,494,681, Japanese Patents 7242568 and08333243, and WO Patent Publications 94/05260, 96/10993 and 97/03656 allconcern these methods of masking mouthfeel and/or providing stabilityuntil the pharmaceutical reaches the gut.

Although functional ingredients have been provided in various deliveryforms by those skilled in the dietary supplement and food arts, theprior art delivery forms have not satisfactorily met the consumer needto be both efficacious and have an acceptable taste for oral ingestion,particularly when delivered to the oral cavity. It would be desirable toprovide the consumer with a food product, particularly with a hardconfectionery product, containing functional ingredients wherein theunpleasant mouthfeel of the functional ingredient has been substantiallyreduced. It would be desirable to provide the consumer with a hardconfectionery product which is both efficacious and have an acceptabletaste.

SUMMARY OF THE INVENTION

The present invention concerns a hard boiled candy compositioncomprising a confectionery base, a botanical or mineral or mineral salthaving an unpleasant mouthfeel, and from about 0.5% to about 5.0% byweight of the composition of one or more partially hydrogenatedvegetable oils, said amount being effective to suppress the unpleasantmouthfeel of the functional ingredient. The invention further concerns ahard boiled candy composition comprising a confectionery base, abotanical having an unpleasant mouthfeel, and from about 0.5% to about5.0% by weight of the composition of one or more saturated fats, saidamount being effective to suppress the unpleasant mouthfeel of thebotanical. The invention still further concerns a hard gum compositioncomprising a confectionery base, a botanical having an unpleasantmouthfeel, and from about 0.5% to about 5.0% by weight of thecomposition of one or more partially hydrogenated vegetable oils orsaturated fats, said amount being effective to suppress the unpleasantmouthfeel of said botanical.

As a result of the present invention, improved hard confectioneryproducts are provided which have a substantial reduction in theunpleasant organoleptic sensations associated with the functionalingredients upon release of the functional ingredient from theconfection in the oral cavity.

DETAILED DESCRIPTION OF THE INVENTION

The invention concerns the use of fats to suppress the unpleasantmouthfeel of functional ingredients, also referred to herein asnutraceuticals, in confectionery products. By “functional ingredient” or“nutraceutical” is meant a material that offers the consumer some degreeof nutritional or therapeutic benefit when consumed in the diet.

Nutraceuticals having an unpleasant mouthfeel include botanicals,minerals and mineral salts. By “botanical” is meant a substance derivedfrom plant source, that is, from roots, leaves, bark or berries ofplants, and used in the human diet. Botanicals include, but are notlimited to, Echinacea, Siberian Ginseng, Ginko Biloba, Kola Nut,Goldenseal, Golo Kola, Schizandra, Elderberry, St. Johns Wort, Valerianand Ephedra. Echinacea is a preferred botanical for the practice of thepresent invention.

By “mineral” is meant inorganic substances, metals and the like used inthe human diet. Minerals include, but are not limited to, zinc, calcium,iron and selenium. “Mineral salts” is meant to include the organic andinorganic salts of these minerals and include, but are not limited to,the gluconate, acetate, ascorbate, glycinate, citrate, chloride andsulfate. Zinc, or a zinc salt, is a preferred mineral for the practiceof the present invention.

The amount of botanical, mineral or mineral salt used in the presentinvention may vary depending upon recommendations derived from theavailable scientific literature, and/or the recommended or permitteddosage for the particular agent in accordance with the guidelines of,for example, the Nutrition Labeling and Education Act of 1990 and theDietary Supplement Health and Education Act of 1994, and the Food andDrug regulations implementing the Acts. The amount of functionalingredient present will also be governed by the constraints of theconfectionery product formulation. In the practice of the presentinvention the hard confectionery product may contain up to 5% by weightof the botanical, mineral, or mineral salt.

The “fats” utilized by the present invention are partially hydrogenatedvegetable oils and saturated fats. Partially hydrogenated vegetable oilsinclude but are not limited to partially hydrogenated cottonseed oil,soybean oil, peanut oil, palm oil, sunflower seed oil and corn oil. Thesaturated fats include but are not limited to, palm kernel oil, coconutoil, cocoa butter, butter, and commercially available blends such asPARAMOUNT C (trademark of Durkee Industrial Foods).

The unpleasant mouthfeel effects typically found with botanicals,minerals and mineral salts include tingling, burning, drying, andastringency. These mouthfeel effects will generally be noted immediatelyupon consumption for minerals or mineral salts which have a quickmouthfeel impact. The unpleasant mouthfeel effects of botanicals, bycomparison, will develop more slowly. All of these mouthfeel effects aregenerally found to be unpleasant and make the hard confectionery productin which they are incorporated less appealing. It has now surprisinglybeen found that when one or more partially hydrogenated vegetable oilsof the present invention is added into the hard confectionerycomposition containing a botanical, mineral or a mineral salt, theunpleasant mouthfeel effects are suppressed providing a product which ismore acceptable to the consumer palate. It has further been found thatwhen one or more saturated fats of the present invention is added intothe hard confectionery composition containing a botanical, theunpleasant mouthfeel effects are suppressed providing a product which ismore acceptable to the consumer palate. These effects have been foundwith partially hydrogenated vegetable oils and saturated fats present ata level of up to 5% by weight of the hard confection,

The ratio of the saturated fat or partially hydrogenated oil to thefunctional ingredient may vary over a broad range and still provide aneffective suppression of the unpleasant mouthfeel associated with theingredient. The ratio may vary from about 1/1 to about 1/0.1. It ispreferred to use a ratio of saturated fat or partially hydrogenatedvegetable oil to functional ingredient in a ratio of from 1.0/0.6 to1.0/0.15. Further, while the amount of saturated fat or partiallyhydrogenated vegetable oil may be present in the hard confectionerycomposition in an amount of up to 5%, suitably from about 0.5% to about5.0%, by weight of the composition, an amount in the range of from 0.5%to 3.5%, and especially from 0.75% to 3.0%, is preferred.

The preferred product uses a saturated fat or partially hydrogenatedvegetable oil having a melting point of from about 95° F. (35 C.°) toabout 150° F. (65.5° C.), i.e., solid at ambient temperature. Apreferred partially hydrogenated vegetable oil is partially hydrogenatedcottonseed oil. Preferred saturated fats are palm kernel oil and butter.

The confectionery compositions incorporating the nutraceuticals arereferred to herein as hard confectionery compositions. A hardconfectionery composition is one intended to reside in the oral cavityfor a period of time while being consumed. In the practice of thepresent invention sugar and sugarfree hard boiled candy containing abotanical, mineral or mineral salt having an unpleasant mouthfeel, havebeen found to have a substantial reduction in the unpleasantorganoleptic sensations associated with the nutraceutical. In thepractice of the present invention, the unpleasant organoleptic sensationof hard gums containing botanicals having unpleasant mouthfeel is alsoeffectively suppressed by a fat or oil of the present invention.Therefore, in the practice of the present invention, “hard confectionerycomposition” is understood to include hard boiled candy compositionscontaining botanicals, minerals or mineral salts and also include hardgum compositions containing botanicals.

In an aspect of the present invention therefore a saturated fat or apartially hydrogenated vegetable oil is used to suppress the unpleasantmouthfeel of a hard boiled candy containing a botanical.

In a further aspect of the present invention a saturated fat or apartially hydrogenated vegetable oil is used to suppress the unpleasantmouthfeel of a hard gum containing a botanical.

In a further aspect of the present invention a partially hydrogenatedvegetable oil is used to suppress the unpleasant mouthfeel of a hardboiled candy containing a mineral or a mineral salt.

Hard boiled candy compositions generally have a candy base composed of amixture of sugar and other carbohydrate bulking agents kept in anamorphous or glassy condition, preferably having from about 0.5% toabout 3.0% moisture. The base may normally contain sugar and glucose inamounts of up to about 90% sugar and up to about 70% glucose syrup.Further ingredients such as flavoring agents, sweetening agents,acidulants, gelling agents, colorants and so forth may also be added.Hard boiled candies may also be prepared from non-fermentable sugarssuch as sorbitol, mannitol, xylitol, maltitol, isomalt, erythritol,hydrogenated starch hydrolysates and the like.

In the practice of the present invention it is preferred to include anemulsifier in the candy formulation when higher amounts of minerals ormineral salts are incorporated. The optional use of emulsifier aids inthe manufacturing process. Emulsifiers include but are not limited todiactyl tartaric acid esters of monoglycerides such as PANODAN(registered trademark of Danisco), lecithin, glycerol monostearate andglycerol mono-oleate.

Hard boiled candy may be routinely prepared by conventional methods suchas those involving fire cookers, vacuum cookers, and scraped-surfacecookers also referred to as high speed atmospheric cookers. Once thecandy mass has been properly tempered, it may be cut into workableportions or formed into desired shapes. A variety of forming techniquesmay be utilized depending upon the shape and size of the final productdesired. A general discussion of the composition and preparation of hardconfections may be found in E. B. Jackson, Ed. “Sugar ConfectioneryManufacture”, 2nd edition, Blackie Academic & Professional Press,Glasgow UK, (1990), at pages 129-169.

Hard gums compositions generally are a combination of a gum solution anda boiled syrup and have a moisture content of about 4-5%. The gumsolution is prepared by soaking a gum, such as gum arabic, or a mixtureof the gum arabic and gelatin, in water with gentle warming untildissolved. The syrup is a sugar and glucose mixture heated to boiling inwater. The boiled syrup is poured into the gum solution with gentlemixing. Flavorants and other optional ingredients such as acids,colorants, humectants and the like, may be added. Hard gums may beformed by starch molding, sugar molding or molding techniques usingplastic, metal and the like or by slabbing. Hard gums are typicallyformed by starch molding and such techniques are well known in the art.A discussion of hard gums and molding techniques may be found in BernardW. Minifie, “Chocolate, Cocoa, and Confectionery”, 3rd edition, Chapman& Hall, New York, N.Y., (1989), at pages 584, 519; and E. B. Jackson,Ed. “Sugar Confectionery Manufacture”, 2nd edition, Blackie Academic &Professional Press, Glasgow UK, (1990), at page 189.

The invention is illustrated by the following non-limiting examples.

EXAMPLES Example 1

The following, unflavored, hard boiled candies and hard gums wereprepared to illustrate the suppression of the mouthfeel effects of thenutraceuticals of the invention by a saturated fat or a partiallyhydrogenated vegetable oil of the invention. The compositions wereprepared by conventional manufacturing techniques.

The compositions were evaluated by a professional descriptive panel asdiscussed further below. Formulas 1, 2, 3, 4, 5 and 6 are controls.Formulas A, B, C, D, E, F, G, H, I, and J are inventive.

A. ECHINACEA IN A HARD BOILED CANDY INGREDIENTS 1 A B 2 C D GRANULATEDSUGAR 52.48 50.95 46.98 52.96 50.23 52.19 CORN SYRUP 42.78 41.53 38.2943.17 40.95 42.54 ECHINACEA 1.74 1.7 1.71 0.87 0.84 0.85 PALM KERNEL OIL0 2.82 0 0 4.98 0 PARTIALLY HYDROGENATED 0 0 10.02 0 0 1.42 COTTONSEEDOIL RESIDUAL MOISTURE 3 3 3 3 3 3 TOTAL 100 100 100 100 100 100 PERCENTREDUCTION IN — 64.6 81.5 — 71.3 57.5 MOUTHFEEL+ B. ZINC IN A HARD BOILEDCANDY INGREDIENTS 3 E 4 F GRANULATED SUGAR 52.95 50.15 53.21 50.46 CORNSYRUP 43.17 40.88 43.38 41.13 ZINC 0.88 0.88 0.41 0.41 PARTIALLYHYDROGENATED 0 5.09 0 5 COTTONSEED OIL RESIDUAL MOISTURE 3 3 3 3 TOTAL100 100 100 100 PERCENT REDUCTION IN — 15.4 — 22 MOUTHFEEL+ C. ECHINACEAIN A HARDGUM CANDY INGREDIENTS 5 G H 6 I J SUGAR 31.54 28.08 30.57 31.8431.35 30.1 CORN SYRUP 8.41 7.49 8.15 8.49 8.36 8.03 GUM SOLUTION* 50.8245.25 49.26 51.31 50.52 48.5 ECHINACEA 1.73 1.69 1.69 0.86 0.85 0.85PALM KERNEL OIL 0 9.99 0 0 1.42 0 PARTIALLY HYDROGENATED 0 0 2.83 0 05.02 COTTONSEED OIL RESIDUAL MOISTURE 7.5 7.5 7.5 7.5 7.5 7.5 TOTAL 100100 100 100 100 100 PERCENT REDUCTION IN — 73.2 49.9 — 60.4 65.6MOUTHFEEL+ *Solution OF 53% Water & 47% Gum Arabic +Percent Reduction inMouthfeel = [(Control product mouthfeel intensity @ 2.5 min − Testproduct mouthfeel intensity @ 2.5 min)/Control product mouthfeelintensity @ 2.5 min] × 100

Objective mouthfeel evaluations were made by a professional descriptivepanel trained to measure differences in sensory attribute intensitiesover time. The panel was trained in the industry accepted method ofDescriptive Analysis, which uses a universal 15 point line scale andappropriate reference material to quantify intensities of relevantattributes in comestibles.

Evaluations were made by presenting panelists with control and inventiveproducts in a computer generated randomized order in containers markedwith only 3-digit random codes. The panel consisted of eight members whoperformed three replicate evaluations for each sample. The resultingintensity data was statistically analyzed using SAS.

Formulas A and B were compared with formula 1; C and D with 2; E with 3;F with 4; G and H with 5; and, I and J with 6. The results of the paneltest show that a significant reduction in mouthfeel effects was notedfor the inventive examples upon comparison with the correspondingcontrol.

Example 2

The following flavored, hard boiled candy formulations were prepared andevaluated by an panel skilled in the confectionery arts to show tasteacceptability of formulations of the invention. Formulas 7 and 8 wereprepared as flavored controls to provide the unsuppressed mouthfeel.Formulas K and L are inventive.

7 K CANDY BASE 98.1968 96.1527 ECHINACEA 1.7329 1.800 SIBERIAN GINSENG —0.9500 PALM KERNEL OIL — 1.000 MINT FLAVOR 0.702 0.0973

Formula 7 was described as having a strong tingling sensation, almost aburn on the tongue. Formula K demonstrated a reduction of the tinglingsensation caused by Echinacea as well as an acceptable suppression ofthe green grassy note from the Siberian Ginseng present in the formula.

8 L CANDY BASE 96.6379 96.9164 ZINC ACETATE 0.4372 0.4373 COLOR 0.00700.1850 PARTIALLY HYDROGENATED — 1.4954 COTTONSED OIL CHERRY FLAVOR2.9678 1.1439

Formula 8 was found to be very drying and bitter. The drying andbitterness were both perceived to be at a palatable level in formula L.

Example 3

The following flavored, hard boiled candy formulations, containing zincacetate and partially hydrogenated cottonseed oil, representative of theinvention, were prepared and evaluated by a randomly selected panel ofconsumers. The samples containing the functional ingredients with thepartially hydrogenated vegetable oils all met or exceeded acceptancelevels.

1 2 3 4 5 6 CANDY BASE 94.9025 95.1425 95.4584 95.4964 95.6791 94.8294ZINC 0.4372 0.4372 0.4373 0.4373 0.4372 0.4373 ACETATE PARTIALLY 1.49541.4954 0.9969 0.9969 0.9969 0.9969 HYDRO- GENATED COTTON- SEED OILCHERRY 3.1579 — 3.1019 — 2.8813 — FLAVOR MINT — 2.9206 — 3.0624 — 3.7168FLAVOR COLOR 0.0070 0.0040 0.0055 0.0070 0.0055 0.0169

1. A hard boiled candy composition comprising a confectionery base; atleast one mineral or mineral salt, having an unpleasant mouthfeel in theform of a tingling sensation, bitterness, or astringency; and from about0.5% to about 5.0% by weight of said composition of one or morepartially hydrogenated vegetable oils said amount being effective tosuppress said in the form of a tingling sensation, bitterness, orastringency of said mineral or mineral salt.
 2. The candy compositionaccording to claim 1 wherein the mineral or mineral salt is zinc,calcium, iron or selenium or a salt thereof.
 3. The candy compositionaccording to claim 2 wherein the mineral or mineral salt is zinc or azinc salt.
 4. The candy composition according to claim 1 wherein thepartially hydrogenated vegetable oil is cottonseed, soybean, peanut,palm, sunflower seed or corn oil.
 5. The candy composition according toclaim 4 wherein the partially hydrogenated vegetable oil is cottonseedoil.
 6. The candy composition according to claim 1 wherein the partiallyhydrogenated vegetable oil is present at 0.5% to 3.5%.
 7. The candycomposition according to claim 6 wherein the partially hydrogenatedvegetable oil is present at 0.75% to 3.0%.
 8. The candy compositionaccording to claim 1 wherein the ratio of the partially hydrogenatedvegetable oil to the mineral or mineral salt is from about 1/1 to about1/0.1.
 9. The candy composition according to claim 8 wherein the ratioof the partially hydrogenated vegetable oil to the mineral or mineralsalt is from 1.0/0.6 to 1.0/0.15.
 10. A hard boiled candy compositionconsisting essentially of: a confectionery base comprised of a mixtureof at least one sugar and at least one carbohydrate bulking agent whichis kept in an amorphous or glassy condition; a mineral or mineral salt,having an unpleasant mouthfeel in the form of a tingling sensation,bitterness, or astringency; and an amount of one or more partiallyhydrogenated vegetable oils effective to suppress the tinglingsensation, bitterness, or astringency of the mineral or mineral salt.11. The candy composition according to claim 10 wherein the mineral ormineral salt is zinc, calcium, iron or selenium or a salt thereof. 12.The candy composition according to claim 11 wherein the mineral ormineral salt is zinc or a zinc salt.
 13. The candy composition accordingto claim 10 wherein the partially hydrogenated vegetable oil is presentat about 0.5% to about 5.0%. by weight of said composition.
 14. Thecandy composition according to claim 10 wherein the partiallyhydrogenated vegetable oil is cottonseed, soybean, peanut, palm,sunflower seed or corn oil.
 15. The candy composition according to claim14 wherein the partially hydrogenated vegetable oil is cottonseed oil.